In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.
Fancy showing off at your next dinner party? You better make a light main course and skip the starters. Perfectly setting caramel, sharp bite of sea salt and rich smooth chocolate, makes up this incredibly decadent desert which will leave your guests talking.
In my gluten days, ravioli dinners were a common occurrence. Particularly when it was dad’s turn to cook (amen to pasta dinners). And while gluten free ravioli has come a long way in recent years, I haven’t found one that doesn’t split open as soon as it reaches water, or worse, is filled with a gravel like substance.
A clear point to store bought ravioli is speed, however this recipe majorly outweighs this by texture, flavour and most of all being relatively simple to make. Another benefit is you control how much you make, because let’s be honest, store bought ravioli NEVER serves two people.
